October Harvest of the Month ~ Winter Squash!

October Winter SquashHarvest of the Month Recipes

Butternut Squash & Tomato Posole

INGREDIENTS

  • 1 28-ounce can whole peeled tomatoes
  • 1 tablespoon canola oil
  • 2 cups chopped red onion
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 3 cups diced (1/2-inch) peeled butternut squash
  • 1 1/2 cups vegetable broth
  • 1 15-ounce can white hominy, rinsed
  • 1 15-ounce can pinto beans, rinsed
  • 1 ripe but firm avocado, diced
  • 1/4 cup chopped fresh cilantro

DIRECTIONS

Working over a bowl, break apart tomatoes with your fingers one at a time, letting them drop into the bowl.

Heat oil in a large, heavy pan or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often, until beginning to brown, 4 to 5 minutes. Add chili powder and cook, stirring, for 30 seconds. Add squash, broth, hominy, beans and the crushed tomatoes (and juice). Bring to a simmer. Reduce the heat to maintain a gentle simmer.

Cover and cook, stirring occasionally, until the squash is tender, 25 to 30 minutes. Serve with avocado and cilantro.